Control of food in KFC

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CONTROL OF FOOD QUALITY IN KFC In theory an employer must eliminate risks, or if not control them to the fullest extent possible. In the fast food industry there are certain regulations that are intended to eliminate the risk of bad food quality but these regulations do not eliminate the ability of a fast food outlet to produce food that is harmful to those who consume it. For example the Food Act (2003) and the Food Regulation Act (2004), that cover issues such as food standards and handling operations (The Hills Shire Council, 2009, website) There are two sections needed for successful OHS management in the fast food industry; the appropriate procedures in place and the implementation of them by employees and management. KFC headquarters would have strict policies and practices in place but if management and the employees do not abide by them then they are useless. The hierarchy of control highlights the best option for risk control being elimination. Elimination is the entire removal of hazards hence there being no risk on health and safety. If elimination cannot be achieved measures should be taken to minimise or control the risk. These include substitution, isolation, engineering, administration and personal protective equipment. Substitution is the use of less hazardous process, plant or substance. Isolation is to separate hazard from the person at risk with distance or time. Engineering is such examples as guards or changing work design. Administration is the organisation of safer work practices, provide training and supervision of OHS. PPE should only be used as a last resort in measures to minimise risk (OHS Risk Management Handout, 2009). KFC upper management would have a solid procedure in place for managing food quality however; due to the recent issues in their outlets a review of the procedure is needed. The Hazard Analysis Critical Control Point (HACCP) is a popular 7 step method that food related industries use to eliminate risks of poor food quality.

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